Wednesday, 28 May 2014
To my utter delight
I came upon some daun kesum plants in the garden centre.
Over here this pungent herb is known, rather confusingly, as Vietnamese coriander.
250g king prawns
250g fish balls, quartered
1 tbsp vegetable oil
2 cups coconut milk
2 cups fish stock
2 tbsp fish sauce
Spring onion, finely chopped
Pineapple, cut into bite-sized pieces
Fresh red chilli, sliced
Heat oil in a large pan.
Add spice paste and fry over low heat for 10- 15 minutes.
Add the coconut milk, stock, fish sauce, sugar, salt, and simmer for 5 minutes.
Add prawns to the soup and simmer for another 1 minute.
Divide the noodles between large soup bowls. Ladle over the soup, then top with the cucumber, spring onion, hard-boiled egg, pineapple, herbs, and chilli.
20g dried shrimps
10 dried chillies, reconstituted in hot water
1 tbsp shrimp paste
3 candle nuts
5 garlic cloves, roughly chopped
A small knob galangal
A small knob fresh tumeric
10 asian shallots
Put the dried shrimps and dried chillies into a bowl. Cover with hot water and leave to soak for 20-30 minutes. Drain, put into a mini food processor with all the other ingredients, and blend to a smooth paste.
What a pleasant surprise
as I opened the fridge this morning...